simplebooklet thumbnail

of 0

 

Food & Kitchen
       
Safety 

 

 

Taylor Haynes - Joey Boitano

     

 

FOODBORNE ILLNESS

AA disease caused by consuming contaminated food or drink


*SPREAD by sharing, used tissues, and coughing/sneezing

 

*PREVENT  CONTAMINATION by washing your hands

 

thoroughly, don't allow raw food to touch any other food, keep

 

food stored in freezer & heat sufficiently when cooking

 

*SYMPTOMS- diarrhea/vomiting, cramps, nausea, fever, joint     pain

 

*TREATMENT- usually goes away without treatment (sometimes


medication)...stay hydrated 

 

*FOOD ASSOCIATED- any raw food of animal origin  

 

 

** 

CHEMICAL/PHYSICAL HAZARDS

C

CHEMICAL

 

toxic chemicals used for pest control,

 

cleaning, or sanitizing food come in contact

 

with the food, making it contaminated

 

      EX: copper, lead, zinc

 

 

 

PHYSICAL

 

accidental contamination or

 

poor food handling

 

     EX: hair, nail polish

 

CONTAMINATION

 

 

CROSS CONTAMINATION -

 

bacteria is transferred from one food to another & spreads

 

 

DIRECT CONTAMINATION -

 

when one food directly touches another, one being uncooked

 

 

HOW TO AVOID ?

 

~ seperate raw food with plastic bags, this prevents juices

 

dripping on other food

 

~ wash anything that comes in contact with the raw food

 

~ use seperate cutting boards for raw food

 

~ rinse dirt off fruits and vegtables with running tap water

 

 

   CLEAN      

                         VS

 

 

                                    SANITARY

 

 

Soil and food are visibly

 

removed from surfaces

 

 

EX: brushing off a table with a dry paper towel

 

 

Surfaces have a decrease

 

of bacteria

 

 

EX: using sanitization solution in a bucket to clean area

HAND WASHING

 

 

WHEN SHOULD YOU WASH YOUR HANDS?

 

~ before & after eating food

~after blowing your nose, coughing, or sneezing

~after touching garbage

 

 

 

 

 

HOW TO PROPERLY WASH

 

 

                 DISHES

 

 

DANGER ZONE

 

 

This temperature range is

 

where you should avoid

 

keeping food at because it can

 

cause bacteria to grow as

 

fast as in 20 minutes  

 

 

 

40 °F - 140 °F

 

 

                       internal cooking 

                                 temp.

 

 

~ground beef               160°F

 

 

 

 

~poultry                       165°F  

 

 

 

 

~stuffed poultry           165°F

 

 

TEMPERATURES

The safest way to thaw food is in the refridgerator, where it can stay at a constant temperature of 40 degrees.

 

 

FF.A.T T.O.M

 

F OOD

 

A CIDITY

 

T IME

 

T EMPERATURE

 

O XYGEN

 

M OISTURE

 

 

STORAGE

 

Foods that can decay should only be left out for 2 hours

 

 

 

To cool food quickly and safely-

 

What temperature should hot food be kept at to stay hot?

 

What temperature should cold food be kept at to stay cold?

 

* use ice

 

* seperate into smaller pieces

 

135ºF or higher

 

41ºF or lower

 

PREVENTING INJURIES

 

FIRES & BURNS

 

-always use oven mitts

 

-when using stove, open lid away from you

 

-never leave cooking food unattended

 

CUTS

 

-cut AWAY from your body

 

-don't try to catch a knife that is falling

 

-keep your knifes sharp (dull knifes are

 

harder to use)

 

ELECTRIC SHOCK

 

-unplug objects on the counter

 

-keep your hands dry

 

-only use 1 plug on wall outlet

 

FALLS

 

- keep kitchen neat

 

- wear slip-free shoes

 

- place items somewhere easy to reach